Cream Cheese Carrot Cake Muffins!

For the cream cheese mixture:
8 oz. cream cheese
1/4 c. sugar
1 t. vanilla

For the carrot cake:
2 eggs
3/4 c. coconut oil
3/4 c. water
2 1/4 c. flour
1/2 c. sugar
1/4 c. brown sugar
1 1/2 t. baking powder
1/4 t. baking soda
2 t. cinnamon
1 t. ginger
1/4 t. salt
1 c. grated carrots

Soften the cream cheese in the microwave for 30 seconds.  Mix together with sugar and vanilla until smooth and set aside.  For the carrot cake, whisk together eggs, coconut oil, and water until smooth.  Stir in flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until just combined.  Stir in shredded carrots.  Put 2 T. carrot cake, topped with 1 T. cream cheese, and 1 more T. carrot cake mixture in each cupcake liner.  Bake at 400 degrees for 20 minutes.  Makes 18 cupcakes.